Making your own homemade sausage does no longer has to be a dream and you do not have to be a butcher to be able to do it. In this post, I will tell you how to make sausage and which sausages are the easiest and ideal even for absolute newbies.
Allow me a few words about me. I am a german guy, so my English may not be perfect but your homemade sausages will be it! 😉
Before we start speaking about how to make sausage lets see what equipment you need.
As indicated in the heading of this post today we speak about the easiest homemade sausage recipes. If you stick to these simple types of sausage at the beginning of learning how to make sausage, you can get by with very little work material.
One of the simplest sausages is German Bratwurst sausages in jars or fresh Mettwurst sausage.
Making German Bratwurst and Mettwurst sausage is super easy! And it needs only a little time to do it! We Germans love our Bratwurst very much it is tasty and here in Germany, they are available in many varieties. All you need is the following:
- A sharp knife. It’s hard to believe but sharp knives are less dangerous than dull ones. With a blunt knife, it is easier to slip and get hurt. Another advice is that you can work easier and faster with them.
- A cutting board. The bigger the better. It does not matter if it’s made of wood or plastic.
- A digital scale to weigh the spices of the homemade sausage recipes as exact as possible.
- A meat grinder. With an electric one, everything is done faster and more comfortable. But it also works a hand-operated meat grinder.
- Some jars with a capacity of 220 ml. Per kilogram homemade sausage you need 5 pieces.
- If you want to fill the sausage mass into casings you need a sausage filler. You can also do it with the meat grinder but that’s a bit cumbersome.
And this is how to make Bratwurst sausage
The following homemade sausage recipe is for a German Bratwurst.
The ingredients for 1 Kilogram German Bratwurst:
- 600 grams of lean pork from the mallet.
- 400 grams of the meaty belly.
Preparation of the sausage meat
- Free the flesh of tendons and silver skin.
- Cut it into strips of about 2 × 2 cm as shown in the picture below, so that the wolf pulls in the meat more easily.
The spices for 1 Kilogram homemade German Bratwurst:
- 20-gram salt
- 2 gram of black pepper finely ground
- 0.25-0.3 gram nutmeg
- 1 teaspoon of marjoram ground
- 2 gram fresh finely chopped garlic
Mix the spices including the salt with the strips of meat and then cut them up through the 5 mm disc. This has the advantage that the spices are mixed evenly in the sausage meat even without much effort. Nevertheless, mix the sausage meat thoroughly for a few minutes until it starts to bind lightly. The more it binds the firmer the Bratwurst becomes.
Then fill the sausage mass into 220 ml jars. Fill the jars only up to 0,6 inches below the edge. Because the sausage mass expands when it’s cooked.
How to make sausage in jars the final step
Now the jars with the Bratwurst sausage mass have to be boiled. If you are still at the very beginning of learning how to make sausage, you usually do not have all the materials. Then sausage cooked in jars is the simplest variant. In addition, it is long-lasting without cooling.
It is best to take 200 ml jars and fill the Bratwurst sausage mass to about 0,6 inches below the edge. Make sure the edge is clean so that the jars can be tightly closed. Then close the jars firmly.
Put the jars in almost boiling water. Do not place the jars in already boiling water, otherwise, they may shatter. The sausage jars must be completely under the water surface.
Then heat the whole thing to the boiling point. Cook the Sausage from the moment the water boils for 90 minutes. Then immediately remove from the water and let them cool down quickly.
The German Bratwurst is now already finished! The sausage in jars can be kept in a dark and cool place for about 3 months.
As you can see with a good guide about how to make sausage, making homemade sausage is not difficult at all, but quite simple. 🙂